Snickerdoodle Cookies Recipe (Soft and Chewy Christmas Cookies)

This snickerdoodle cookies recipe makes soft, chewy cookies with crackly tops and a sweet cinnamon sugar coat. You need only basic pantry ingredients and one bowl, and the cookies bake in about 10 minutes. They are one of the easiest cookies to add to a Christmas cookie tray.

Why you will love this snickerdoodle cookies recipe

• Soft and chewy. Cream of tartar gives snickerdoodles their soft middle and light tang.
• Simple ingredients. Flour, butter, sugar, eggs, vanilla and cinnamon. No special tools.
• Quick to bake. About 10 minutes per tray.
• Make ahead. The dough balls freeze well, so you can bake fresh cookies any day in December.

They are cookie number 4 on our list of easy Christmas cookies, and this is the full snickerdoodle cookies recipe.

What you need for this snickerdoodle cookies recipe

• All-purpose flour: 2 3/4 cups (345 g). Spoon it into the cup and level it off.
• Cream of tartar: 2 teaspoons. It is a dry baking acid sold in the spice aisle (what cream of tartar is).
• Baking soda: 1 teaspoon.
• Salt: 1/2 teaspoon.
• Unsalted butter: 1 cup (2 sticks, 226 g), softened to room temperature.
• Granulated sugar: 1 1/2 cups (300 g) for the dough.
• Eggs: 2 large, at room temperature.
• Vanilla extract: 2 teaspoons.
• For rolling: 1/4 cup (50 g) sugar mixed with 1 tablespoon ground cinnamon.

How to make this snickerdoodle cookies recipe

1. Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk the flour, cream of tartar, baking soda and salt in a bowl.
3. Cream the butter and sugar. In a large bowl, beat the butter and 1 1/2 cups sugar for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
4. Make the dough. Add the dry ingredients and mix on low just until no flour is left. If the dough is very soft, chill it for 30 minutes.
5. Roll in cinnamon sugar. Scoop 1 1/2 tablespoons of dough, roll it into a ball, and roll it in the cinnamon sugar. Place the balls 2 inches apart on the sheets.
6. Bake. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops are crackly. The middles will look a little soft.
7. Cool. Leave the cookies on the sheet for 5 minutes, then move them to a wire rack.

This snickerdoodle cookies recipe makes about 36 cookies.

Tips for soft, chewy snickerdoodles

• Do not overbake. Take them out when the centers still look slightly underdone. They firm up as they cool.
• Use soft butter, not melted. Melted butter makes the cookies spread flat.
• Measure the flour carefully. Too much flour makes dry, puffy cookies. A kitchen scale helps.
• No cream of tartar? Use 2 teaspoons of baking powder instead of the cream of tartar and baking soda. The cookies will be softer and puffier, with less tang.
• Do not eat the raw dough. It has raw egg and raw flour, which are not safe to eat until baked.

Make-ahead and storage

• Room temperature: keep baked cookies in an airtight container for up to 5 days. A slice of bread in the box helps them stay soft.
• Freeze baked cookies: up to 3 months. Thaw at room temperature.
• Freeze the dough: roll the balls (without the cinnamon sugar), freeze on a tray, then put them in a freezer bag for up to 3 months. Roll the frozen balls in cinnamon sugar and bake for 1 to 2 minutes longer.

Easy variations

• Christmas snickerdoodles: add red and green sprinkles to the cinnamon sugar.
• Brown butter: brown the butter, cool it until solid but soft, then use it as normal.
• Smaller cookies: use 1 tablespoon of dough and bake for 8 to 9 minutes. You will get about 48.

Snickerdoodles go well on a cookie plate with our 3-ingredient peanut butter cookies. For more simple treats, see our quick and easy desserts, and plan the rest of the meal with our easy Christmas dinner ideas.

Frequently asked questions

Snickerdoodle Cookies

Soft, chewy snickerdoodle cookies with crackly tops and a cinnamon sugar coat. One bowl and about 10 minutes per tray.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chilling (optional) 30 minutes mins

Total Time 55 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour 345 g, spooned and leveled
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened (226 g)
• 1 1/2 cups granulated sugar 300 g
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar for rolling (50 g)
• 1 tablespoon ground cinnamon for rolling

Method

 

1. Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Whisk the flour, cream of tartar, baking soda and salt in a bowl.
3. Beat the butter and 1 1/2 cups sugar for 2 to 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
4. Mix in the dry ingredients on low just until combined. If the dough is very soft, chill it for 30 minutes.
5. Mix the 1/4 cup sugar and cinnamon. Roll 1 1/2 tablespoon balls of dough in the cinnamon sugar and place 2 inches apart.
6. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops crackle.
7. Cool on the sheet for 5 minutes, then move to a wire rack.

Notes

• No cream of tartar: use 2 teaspoons baking powder instead of the cream of tartar and baking soda.
• Store in an airtight container up to 5 days, or freeze up to 3 months.
• Freeze dough balls up to 3 months; roll in cinnamon sugar and bake 1 to 2 minutes longer.
• Do not eat the raw dough (raw egg and flour).

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.